Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination
Baranzelli, Julia, Kringel, Dianini Hüttner, Colussi, Rosana, Paiva, Flávia Fernandes, Aranha, Bianca Camargo, Miranda, Martha Zavariz de, Zavareze, Elessandra da Rosa, Dias, Alvaro Renato Guerra
Published in Food science & technology (01.04.2018)
Published in Food science & technology (01.04.2018)
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Polishing and parboiling effect on the nutritional and technological properties of pigmented rice
Paiva, Flávia Fernandes, Vanier, Nathan Levien, Berrios, Jose De J., Pinto, Vânia Zanella, Wood, Delilah, Williams, Tina, Pan, James, Elias, Moacir Cardoso
Published in Food chemistry (15.01.2016)
Published in Food chemistry (15.01.2016)
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Physicochemical and nutritional properties of pigmented rice subjected to different degrees of milling
Paiva, Flávia Fernandes, Vanier, Nathan Levien, Berrios, Jose De Jesus, Pan, James, Villanova, Franciene de Almeida, Takeoka, Gary, Elias, Moacir Cardoso
Published in Journal of food composition and analysis (01.08.2014)
Published in Journal of food composition and analysis (01.08.2014)
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Kinetic evaluation of oxidative stability and physical degradation of soybean grains stored at different conditions
Pohndorf, Ricardo Scherer, Meneghetti, Volnei Luiz, Paiva, Flávia Fernandes, Oliveira, Maurício, Elias, Moacir Cardoso
Published in Journal of food processing and preservation (01.10.2018)
Published in Journal of food processing and preservation (01.10.2018)
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Características físico-químicas e sensoriais de batata frita da cultivar BRS Ana branqueada e revestida com metilcelulose
Márcia de Mello LUVIELMO, Caroline Dellinghausen BORGES, Marina Vighi SCHIAVON, Daniela Silva de ARMAS, Flávia Fernandes PAIVA, Ana Cristina Richter KROLOW, Núbia Marilin Lettinin FERRI
Published in Brazilian Journal of Food Technology (01.09.2015)
Published in Brazilian Journal of Food Technology (01.09.2015)
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Rotulagem nutricional: você sabe o que está comendo?
Giovanna da Silva Cavada, Flávia Fernandes Paiva, Elizabete Helbig, Lúcia Rota Borges
Published in Brazilian Journal of Food Technology (01.11.2012)
Published in Brazilian Journal of Food Technology (01.11.2012)
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Características físico-químicas e sensoriais de batata frita da cultivar BRS Ana branqueada e revestida com metilcelulose/Physicochemical and sensory characteristics of potato chips made from blanched potatoes of the cultivar BRS Ana and coated with methylcellulose
Luvielmo, Márcia de Mello, Borges, Caroline Dellinghausen, Schiavon, Marina Vighi, De Armas, Daniela Silva, Paiva, Flávia Fernandes, Krolow, Ana Cristina Richter, Ferri, Núbia Marilin Lettinin
Published in Revista brasileira de tecnologia de alimentos (01.07.2015)
Published in Revista brasileira de tecnologia de alimentos (01.07.2015)
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Conservação de morangos com revestimentos à base de goma xantana e óleo essencial de sálvia
Caroline Dellinghausen Borges, Carla Rosane Barboza Mendonça, Rui Carlos Zambiazi, Daiane - Nogueira, Evelize Maia Pinto da Silva, Flávia Fernades Paiva
Published in Bioscience journal (01.09.2013)
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Published in Bioscience journal (01.09.2013)
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